Low FODMAP Hasselback Potatoes Recipe

This crispy, tender Low FODMAP Hasselback Potatoes is made with Yukon Gold potatoes, garlic-infused oil, and fresh herbs, ready in about one hour. The thin slices fan out beautifully in the oven, creating golden, crunchy edges while keeping the centers buttery soft. I love serving these as a safe, show-stopping side dish that doesn’t compromise on savory flavor.

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The Secret To Getting It Right

The wooden spoon trick is the only reason my potatoes survive the prep stage intact. I used to try free-handing the cuts, but I inevitably sliced straight through at least two of them.

Resting the potato between two chopstick or spoon handles stops the knife perfectly every time. It ensures uniform depth so they cook evenly without falling apart in the roasting pan.

Low FODMAP Hasselback Potatoes Ingredients

• 4 medium Yukon Gold or Russet potatoes, scrubbed and dried
• 3 tbsp garlic-infused olive oil (ensure no garlic pieces are present)
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh rosemary leaves, finely chopped
• 1 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper
• Optional: 2 tbsp grated Parmesan cheese (low lactose)
• Optional: 1 tbsp fresh chives (green tops only) for garnish

How To Make Low FODMAP Hasselback Potatoes

1. Prepare the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Slice the Potatoes: Place a potato between two wooden spoon handles or chopsticks on a cutting board. Slice straight down at 1/8-inch intervals until the knife hits the spoons, leaving the bottom intact.
3. Season the Dish: In a small bowl, whisk together the garlic-infused oil, melted butter, chopped rosemary, salt, and pepper.
4. Brush and Bake: Brush the mixture generously over the potatoes, gently separating slices to get oil inside. Roast for 30 minutes.
5. Baste and Finish: Remove from the oven and baste with pan juices or a little extra oil. Return to the oven for another 25-30 minutes until the edges are crispy and the center is tender. Top with Parmesan (if using) for the last 5 minutes.

Recipe Tips

• Potato Choice: Starchy potatoes like Russets or Yukon Golds yield the best results because they get fluffy inside while the skin crisps up nicely.
• Garlic Flavor: Use garlic-infused oil to get that savory taste without the FODMAPs found in actual garlic cloves.
• Basting Matters: Don’t skip the mid-bake baste; it helps the slices fan out further and ensures the edges don’t dry out too much.

What To Serve With Potatoes

These potatoes make an excellent side for a simple roast chicken or grilled steak. They also pair wonderfully with steamed green beans or a fresh spinach salad with lemon vinaigrette to balance the richness.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven or air fryer at 350°F until warmed through and crisp; microwaving will make them soggy.

FAQs

• Is butter low FODMAP? Yes, butter is virtually lactose-free and is considered safe for the low FODMAP elimination phase.
• Why didn’t my potatoes fan out? The slices might be too thick, or they may need a gentle nudge to separate before baking; basting also helps them open up.
• Can I use dried herbs instead of fresh? You can use dried rosemary or thyme, but use half the amount since dried herbs are more potent.

Try More Recipes:

• Low FODMAP Grilled Zucchini Recipe
• Low FODMAP Gnocchi Recipe
• Low FODMAP Glazed Ham Recipe

Nutrition

• Calories: 245
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 590mg
• Total Carbohydrate: 28g
• Protein: 3g